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Re: OT: Alabama White Sauce -- Good Recipes or Brands?
IMO the horseradish is the key ingredient to go from ehhhhh to aaaaaaah!1 · -
Re: Ten day dry aged Prime NY Strip steaks
I have not actually dry aged so I am far from an expert. I am just echoing what I have read here...but I don't think it works as well to dry age steaks. You should dry age a whole primal cut or …2 · -
Re: What's your favorite chili mix?
https://www.target.com/p/carroll-shelby-s-174-chili-kit-4oz/-/A-14773134 Note this is just for the seasoning. Still need to add onions, peppers, etc.1 · -
Re: What is the difference between Baby Back Ribs and St. Louis style ribs?
Source St Louis ribs are cut from the spare ribs. The whole slab of spares is usually a bit "messy" and includes some cartilage and they are uneven in length. The St. Louis cut basically sq…5 · -
Re: Going to Sell My Large
FWIW I like to cook as many butts as I can and then I pull it and vac seal into family sized portions. Get the bags nice and flat and you can have a stack ready to go. I usually don't bother de…3 ·
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